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Afang soup
Vegetable soup originating from southern Nigeria From Wikipedia, the free encyclopedia
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Afang soup is a vegetable soup that originates from the Efik people of Cross River State in southern Nigeria. They share this soup with their neighbors the Oron people of Akwa Ibom State.[1][2] It is a dish commonly known by Nigerians and also in some other parts of Africa. It is especially common among the Efik people of Cross River and the Oron people of Akwa Ibom. The Ibibio people of Akwa Ibom adopted this soup as part of their cultural identity.[3] It is served at home and also sometimes at ceremonies such as weddings, birthdays, burials, and festivals, mostly in the southern part of Nigeria.[4] Afang soup is nutritious and its preparation cost is adaptable based on family needs.
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Ingredients
The ingredients used to prepare afang soup include beef, fish (dried and stock), palm oil, crayfish, pepper, kpomo (dried cow skin), shaki (cow tripe), waterleaf, afang leaf (not to be confused with okazi leaf), onion, periwinkle, salt, and seasonings.
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Afang Soup
References
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